1. Place the onions and chilli in a frying pan with the bay leaves and olive oil and cook gently over a medium heat for about 20 minutes or until the onions are dark and sticky. 2. Put the caramelized onions into a preserving pan and add the sugar, vinegars, garlic, spices and salt and pepper. Heat gently, stirring continuously until the sugar has dissolved completely. 3. Continue to simmer the mixture for about 2-3 hours, or until the liquid has reduced and the chutney has thickened, stirring occasionally to prevent it sticking to the bottom of the pan. 4. Remove from the heat, ladle into hot, sterilized jars and seal immediately. Label with the contents and date once the chutney has cooled down. This chutney will improve with keeping, so leave it for about a month before opening. It is delicious with soft cheese. Makes 1.35kg/3lb 1.35kg/3lb red onions, peeled and chopped into short, thin slices 1 red chilli (including the seeds), chopped into short thin slices 2 bay leaves 3 tbsp olive oil 200g/7oz soft brown sugar 3 tbsp balsamic vinegar 90ml/3fl oz brown malt vinegar 2 garlic cloves, crushed 1 tsp ground cinnamon 1tsp freshly grated nutmeg 1 tsp ground ginger 2 tsp ground coriander 2 tsp salt 1 tsp freshly ground black pepper INGREDIENTS METHOD RED ONION CHUTNEY Traditional Jams & Preserves Caramelise the onions first to make the chutney dark and sticky, with a wonderful flavour.